Simple Asian Stir Fry

A very simple dish taken from Naturally Gourmet, by Karen Houghton.

You can definitely substitute the veggies if needed.

Ingredients:

4 mushrooms, sliced

1 red bell pepper

1 stalk of celery (or leave it out...)

1 green pepper, sliced

1/2 onion, sliced

(we used yellow for more color,

but for Christmas green would have looked nice!)

1 carrot, sliced

2 cloves garlic, minced

5 T olive oil

1 tsp cornstarch

1 lb firm, water-packed tofu, cubed

6 T soy sauce

4 oz water

Instructions:

Drain and cut tofu. Heat frying pan on high and fry tofu with 3 T of the olive oil, 3 T of the soy sauce, and garlic to season. Then stir fry vegetables in frying pan in 2 T of olive oil. Add garlic, onions, carrots, bell pepper, celery, and mushrooms. Cook to desired tenderness. Season with 3 T of soy sauce, or to taste.

Mix 1 tsp cornstarch with 4oz water. Add vegetables to tofu and cornstarch mixture. Cook to thicken a little. Serve hot over steamed brown jasmine rice.

Comments

Potato Carrot Cheese

Everyone needs to try this recipe. I could sit and dip chips in this cheese at every meal, I think. I like that it has lots of fiber and nutrients. It's a little cheaper than some recipes because the base is made from potatoes and carrots. It is bursting with flavor! Ingredients: 2 C cooked potatoes 1 C cooked carrots 1/2 C nutritional yeast, scant 1/2 C water (use from cooked potatoes and carrots) 1/3 C light olive oil 1 Tbsp lemon juice 2 tsp salt 1/2 tsp chicken-style seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 2 oz pimientos Instructions: Put all ingredients into a blender and blend until smooth and creamy. Serve with chips, on broccoli, as macaroni and cheese, on lasagna. This is so very yummy!

Tofu Dinner Roast

This is a wonderful loaf! It's so simple to throw together, and it tastes so good! You can even make it ahead of time and put in the fridge until you want to bake it. Ingredients: 2 - 16oz firm water packed tofu 1 - 6oz bag puffed rice cereal 1 chopped onion 1/3 C melted earth balance 1/3 C braggs liquid amigos 1 Tbsp beef like seasoning Optional - add 1/3 C chopped walnuts Instructions: Crumble tofu into very small, almost mashed, pieces. Add all other ingredients and mix well. Press firmly into a 9 x 13 pan. Bake on 350, covered, for 45 minutes. Uncover and bake for 15 to 20 more minutes. E njoy!!

Vegan Key Lime Pie

This is one of our very favorite desserts and often gets requested for birthdays. It's simple and so delicious. We even accidentally found out that it is great as frozen key lime pie as well! :) Ingredients: 12 oz firm tofu (water-packed or Mori-nu both work well!) 1 - 8 oz non-dairy cream cheese 1/2 C lime juice 3/4 C cane juice crystals 1 tsp vanilla extract 1 Tbsp honey 2 Tbsp cornstarch 1 graham cracker crust* Instructions: Blend all ingredients in the blender until very smooth. Pour into a saucepan and stir constantly over medium heat until it starts to bubble a little. Pour into a graham cracker crust and chill for at least four hours or overnight. *Use gluten-free crust to make this dessert gluten-free.

Amy's Happy Tummy

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